The Palms New Five-Star Resort Opens

28 February 2005

The Palms, a
new $85 million five-star resort in the Turks and Caicos Islands, is now
open. Inspired by the classic estates of Oliver Messel, it lies on 12
acres of landscaped gardens on Grace Bay beach. The Palms’ 72, two-and three-bedroom suites are situated in low-rise coral
stone buildings and boast a minimum of 1,800 square feet of luxurious
living space, with vaulted ceilings, marble floors and ocean-view
travertine terraces large enough for a private dinner. Guests who stay in
one of the eight, three- bedroom penthouse suites (accessed by private
elevator) enjoy an extra measure of lavishness, including outdoor garden
showers, hot tubs and butler and chauffeur service. Deluxe guest rooms are
also available. Additional indulgences include mahogany four-poster beds,
custom-made 450-count Egyptian cotton linens, Roman baths with mosaic
tile, high-speed internet and flat- screen TVs, CD and DVD players. The
Palms is the only resort in North America to offer bathroom amenities by
world-renowned Acqua di Parma, maker of fine fragrances, bath, body and
lifestyle products.

Former Ventanas al Paraiso and Golden Door guru Angel Stewart designed the
15,000 square foot spa, which is nestled by peaceful ponds and gently
illuminated by torchlight. It features an outdoor meditation area, eight
freestanding hand-cut coral stone treatment rooms and seven tented cabanas
in a garden setting. The signature “Mother of Pearl” treatment is an
exfoliating scrub incorporating pulverized native queen conch shells.
Guests may also enjoy a full menu of water-based therapies, fitness
center, clay tennis court, croquet lawn, and non-motorized water sports.
An 18-hole championship golf course is minutes away.

At the center of the resort, the almost-$2 million serpentine infinity
pool offers innovative pool decks, offering sun-worshippers maximum
privacy. Wooden decking, Wi-Fi around the pool, sun pods, a hot tub
“island” in the center, underwater music, and a people-and beach-watching
area adjacent to the pool bar are but a few of the unique features. Guests
enjoy tropical sorbets, aromatherapy mists and individual iPod minis for
use during their stay.

“We operate with the philosophy of ‘anything is possible,’” says Managing
Director William K. Anderson, whose pedigree includes some of the world’s
most exclusive hideaways, including Antigua’s Jumby Bay, Fiji’s Wakaya
Club, and he was a partner in Island Outpost hotels. “We are creating a
bespoke vacation experience for each guest.”

The resort highlights cuisines of the sun, drawing from various cultures
circumnavigating the globe. The poolside restaurant offers international
street food. The dining room’s centerpiece is its state-of-the-art open
kitchen with wood-burning oven, sushi bar/wok station and tandoori oven.
Executive Chef is Jasper Schneider, formerly of Eric Ripert’s West Coast
outpost of Le Bernardin. “We’re delighted to have this culinary star join
our team. He’s the ideal person to interpret and brilliantly execute our
innovative Parallel 23, ‘cuisines of the sun’ culinary approach along with
many ‘firsts’ with wines and spirits,” said Anderson.

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Unusual for a resort of its size, the 2,000 square foot Messel Ballroom
can seat up to 130 guests and is equipped with state-of-the-art
audio-visual capabilities. The second floor of the Mansion features a
wraparound terrace for pre-function cocktails. Other special events can be
held on the croquet lawn, which can be covered by an elegant marquis for
receptions and dinners.

Winter rates per day range from $750 for a Luxury Room to $7,000 for a
three-bedroom Oceanfront Penthouse Suite with a butler and chauffeur.
Rates include continental breakfast. For more information and
reservations, call toll-free 1-866-877-PALM. In Canada, call Resort to the
Best, 1-800-567-5327. ——-